178 Cato Corner Road
Cato Corner Farm, LLC, is a mother-son partnership. Elizabeth MacAlister has owned the farm for more than 30 years. She began milking cows and making cheese in 1997 as a way to keep her farm sustainable.
We make all of our cheese by hand with raw milk from our 40 cows, mostly Jerseys, on our small Connecticut farm. We never use growth hormones, sub-therapeutic antibiotics, or animal-based feeds, and our cows graze freely so that they have happy lives with a rich diet of fresh pasture grasses. All the rinds are natural and have natural surface molds that are integral to developing the full flavor of the cheese. We age and care for the cheese in our underground cave, ripening all varieties to their peak of flavor.
Good cheese starts with good milk, and our happy, healthy cows produce the best milk we could ask for! The flavor and fat/protein components change slightly throughout the season as the cows' diet changes. Accordingly, we produce firmer textured cheeses like our Vivace and cheddars in the summer months, while we focus on the creamier cheeses in the winter. Some cheeses like the Dutch and the Bridgid's Abbey are good year round, but customers may notice seasonal variations in taste and consistency. Our cows graze outside from approximately May 1 - October 31. The cheese made during these summer months may offer extra health benefits. Research suggests that pasture-fed milk has increased levels of Omega-3 fatty acids and Conjugated Linoleic Acid (CLA), both of which have been shown to help prevent cancer. Since our cheese is raw, it includes natural enzymes that make it easier to digest. (These statements have not been evaluated by the FDA.) Our farm and cheese plant are licensed in the state of Connecticut. The Connecticut Department of Agriculture and the federal Food and Drug Administration inspect our facilities and sample our milk and cheese regularly to ensure food safety.
"World-class... some are wonderfully spicy and pungent. All it takes is one bite of their most popular offering, the Belgian-inspired Bridgid's Abbey, and you'll swear off bland, pasteurized cheese forever." - Town and Country magazine, October 2001
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